Savory Eggless Pancake - Masala Uttappam

1/2 cup each green split mung daal (mung beans) 1/2 cup brown rice or parboiled rice 1/2 cup white split urad daal (white lentils)6 cups water, divided2 teaspoons ground cumin2 teaspoons ground mustard2 teaspoons turmeric2 teaspoons salt2 teaspoons ground coriander 1/2 teaspoon hing (asafetida)1 tablespoon methi (fenugreek) sprouts, optional2 1/2 tablespoons olive oil, divided1 bunch cilantro or methi leaves (washed and chopped)1 teaspoon garlic paste, optional1 teaspoon ginger paste, optionalSoak mung daal, rice and urad daal in 3 cups of the water for about 8-10 hours. Puree them in a food processor or blender with their soaking liquid to create a thick batter. You may have to do this in batches.Transfer batter to a large pot; pot should be half full to accommodate fermentation.Add cumin, mustard, turmeric, salt, coriander, hing, methi sprouts, 2 tablespoons olive oil, cilantro or methi leaves, garlic and ginger. Cover the pot with a lid, wrap with a thick towel and let sit in a warm area of your house for about 10-12 hours (near a heat vent in winter). The batter will rise to almost double in size. Mix well.Heat oil in skillet at medium temperature. Spread a tablespoon of batter on skillet to make an 8-inch round. Cover skillet and let cook for about 3 minutes, or until it reddens at bottom. Flip over. Cook 3 minutes more or longer if desired. Eat plain or with chutney, pickles, ketchup, jaggery (hard molasses) or yogurt.Serves six (2 pancakes each).Cook's notes: You can substitute shredded opo squash or thinly cut cabbage for the methi or cilantro leaves. Eat for breakfast, lunch or dinner with fruits or raw or cooked vegetables.Nutrition values per serving: 223 calories, 7 g fat (1 g saturated), 32 g carbohydrates, 6 g fiber, 9 g protein, 0 cholesterol, 781 mg sodium.